SOUR CREAM POTATOES
One of the great things about these creamy potatoes is they turn out even better if you make them a couple days ahead and bake them on the day you serve them till they're golden brown on top.-Krista Smith Kliebensteain, Broomfield, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and cook for until tender, 15-20 minutes. Drain. , In a large bowl, mash the potatoes. Add the cream cheese, sour cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth. , Spoon into a greased 2-qt. baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, until heated through, 30-40 minutes.
Nutrition Facts :
CRUSHED SOUR CREAM POTATOES
These extremely rich, highly textured potatoes are no less luxurious than the silky mashed variety, but they are a lot less work. There's no ricing, mashing or whipping - just a simple crush to expose the potatoes' craggy interior. From here on out, the key word is "cream": Creamy potatoes meld with the garlicky heavy cream mixture and lots of sour cream. Small (and yes, creamy) potatoes on the waxy side, like a new potato or even a fingerling, work best here, but a more floury potato cut into large chunks would also work in a pinch. Don't skimp on the black pepper or chives. They truly make this dish.
Provided by Alison Roman
Categories dinner, vegetables, side dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Cook potatoes in a large pot of boiling, salted water until tender, 10 to 15 minutes. Drain. (This step can be done ahead of time; keep potatoes covered and warm on the stovetop.)
- Meanwhile, in a medium pot over medium heat, gently simmer the cream and the garlic until garlic is completely tender and cream is reduced by about a third (it will look slightly thicker, about the consistency of melted ice cream), 8 to 10 minutes. Season with salt and lots of pepper. Add butter and swirl to melt. (This can also be done ahead; rewarm before proceeding.)
- Using your hands or something like a small dish or bowl, crush the potatoes and place in a large bowl. Pour cream mixture over the potatoes, and season with salt and more pepper. Toss to coat, encouraging the potatoes to break down slightly but remain textured and chunky.
- Stir in sour cream, half the chives and half the dill. Transfer to a large serving bowl and top with remaining chives and dill, and more black pepper and sour cream, if you like.
SOUR CREAM SCALLOPED POTATOES
This is one of my mom's recipes, except she used raw potatoes. I made it faster to prepare by using frozen hash browns, and it tastes every bit as good. Whenever I eat these potatoes, I always remember the pleasure of eating Mom's cooking.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first eight ingredients. our into an ungreased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1 hour. Sprinkle with onions; return to the oven for 10 minutes.
Nutrition Facts :
EASY SOUR CREAM SCALLOPED POTATOES
Delicious creamy scalloped potatoes that you can make with ingredients around the kitchen.
Provided by cascadeboarder
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain. Cut potatoes into cubes and place into a large bowl.
- Stir chicken soup, sour cream, and half the Cheddar cheese into potatoes until evenly incorporated; season with salt and black pepper. Spread potato mixture into a 9x13-inch casserole dish; sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until cooked through and Cheddar cheese is melted, about 30 minutes.
Nutrition Facts : Calories 486.8 calories, Carbohydrate 69.9 g, Cholesterol 40.6 mg, Fat 17.5 g, Fiber 8.1 g, Protein 14.5 g, SaturatedFat 9.9 g, Sodium 484.9 mg, Sugar 3.3 g
SOUR CREAM MASHED POTATOES
Steps:
- Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
- Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
- As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.
AWESOME ROASTED POTATOES WITH SOUR CREAM DIP
The version of roasted potatoes my family loves. This one came about after trial and error LOL You can adjust the seasoning to your taste I like to marinade the potatoes for about 30 minutes before roasting
Provided by wicked cook 46
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Wash and chunk potatoes. Can peel if you want. I usually don't.
- Mix all ingredients except the parmesan cheese and toss with potatoes.
- Pour into a baking dish.
- Marinade for 30 minutes.
- Bake at 350 for 60 minutes or until fork tender.
- Sprinkle with the cheese just before serving.
- Time depends on size of potatoes.
- NOTE: Depending on your personal likes you can mix the potatoes and oil/seasoings in a bowl,marinade then just spoon the potatoes into an oiled or sprayed baking dish and then drizzle with as much of the oil/seasoning mixtue as you would like to use.
- Sour Cream Dip.
- Mix all ingredients. Chill for an hour.
Nutrition Facts : Calories 494.2, Fat 20.6, SaturatedFat 4, Cholesterol 8.4, Sodium 432.9, Carbohydrate 68.7, Fiber 8.1, Sugar 6.4, Protein 11.3
ROASTED POTATOES WITH SOUR CREAM AND BACON
Categories Dairy Onion Pork Potato Side Roast Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook bacon in a 12-inch heavy skillet over moderate heat, turning over occasionally, until browned and crisp, 6 to 8 minutes. Transfer bacon to paper towels to drain, then carefully transfer drippings from skillet to a small heatproof bowl and stir in white parts of scallions, salt, and pepper.
- Put oven rack in middle position and preheat oven to 450°F. Tear off 6 (1-foot-long) sheets of heavy-duty foil.
- Make deep crosswise cuts in potatoes 1/4 inch apart, leaving bottom 1/4 inch intact (do not cut all the way through). Place each potato on a sheet of foil and drizzle each with 1 tablespoon bacon-dripping mixture, separating slices to allow some to drip into cuts. Gather up foil around potatoes, crimping foil to tightly enclose.
- Roast potatoes until tender, 45 to 50 minutes.
- Just before serving, stir together sour cream and scallion greens and crumble bacon over mixture.
- Carefully open foil packets and transfer packets to a platter. Serve potatoes with sour-cream topping.
BAKED POTATOES WITH CHEDDAR SOUR CREAM
You can't go wrong with this classic flavor pairing.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h20m
Number Of Ingredients 6
Steps:
- In a small bowl, stir together sour cream and cheese; season with salt and pepper. Set aside.
- Preheat oven to 350 degrees. On a large rimmed baking sheet, rub potatoes with oil. Bake on upper rack until tender, about 65 minutes.
- To serve, cut a deep cross in each potato; push ends together to open. Season with salt and pepper; top with sour-cream mixture, and if desired, scallions.
Nutrition Facts : Calories 298 g, Fat 10 g, Fiber 3 g, Protein 10 g
BAKED POTATOES WITH ONION SOUR CREAM
These hearty baked potatoes are the perfect accompaniment to Marinated Flank Steak.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Prick potatoes in several places with a fork. Place on a baking sheet, and bake until easily pierced with the tip of a knife, 50 to 60 minutes.
- Meanwhile, make onion sour cream: In a 10-inch skillet, heat oil over medium-low heat. Add onion and cook, stirring occasionally, until translucent, 8 to 10 minutes. Transfer to a medium bowl; cool to room temperature.
- Add sour cream to onion; mix to combine. Season with salt and pepper.
- Cut a deep cross in the top of each potato; push ends together to open. Season with salt and pepper. Spoon some onion sour cream over each potato, and sprinkle with chives. Serve.
BADAZZ SOUR CREAM POTATOES
Make and share this Badazz Sour Cream Potatoes recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Parboil potatoes and let cool.
- Grate potatoes and add rest of ingredients; mix well.
- Heat oven to 350°F and cook casserole until completely hot, 45 minutes to 1 hour, depending on dish size.
Nutrition Facts : Calories 647.6, Fat 40.5, SaturatedFat 25.4, Cholesterol 102.5, Sodium 257.4, Carbohydrate 56.2, Fiber 6.8, Sugar 4.3, Protein 17.8
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